NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked quinoa

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and slice the red bell pepper into thin strips.

• 3

  In a large mixing bowl, combine the chicken cubes, broccoli florets, and bell pepper strips.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and produce are evenly coated in the oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so it roasts rather than steams.

• 7

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 8

  While the chicken roasts, warm the pre-cooked quinoa in a small pan or microwave.

• 9

  Serve the roasted chicken and vegetables over the bed of fluffy quinoa and enjoy immediately.